Chicken with Basil and Lemongrass
4 - 6
- 2 pounds chicken breasts
- 1 lemon rind
- 3 green onions
- 1 medium size carrot (finely sliced)
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
3 tablespoons La Tourangelle Peanut Oil
- 2 chopped red chillies
- 2 teaspoons sugar
- 2 tablespoon fish sauce
- ½ cup roasted cashews (chopped)
Cut chicken into bite size pieces. Chop green onions and lemon rind and mix them with the chopped chicken, salt, pepper and 1 tablespoon oil. Set aside for 30 minutes at room temperature.
Heat a wok over medium-high heat and add La Tourangelle Peanut Oil. When the oil is hot, stir fry sliced carrots and chicken mixture and season with chilies, sugar, pepper and fish sauce. Sprinkle ½ cup of chopped roasted cashews and 1 tablespoon of oil before serving.